Featured Recipe
Pan-Seared BBQ Pork Chops & Loaded Potato Salad
By Kate
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Brown pork chops in olive oil, slathered with tangy barbecue sauce, then roast to 140°F–145°F for tender juicy meat. Use cooled boiled potatoes—skins optional—for a chunky loaded salad with mayo, miracle whip, sharp cheddar, and crisp onions. Bacon added last keeps it crunchy; refrigerate leftovers with added mayo to stop drying out. Adjust cooking times by chop thickness, oven heat, and potato size. Real kitchen tips included for texture, flavor balance, and timing cues without relying solely on clocks.
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Prep:
25 min
Cook:
50 min
Total:
Serves:
6 servings
pork
barbecue
salad
dinner
American cuisine
Introduction
Pork chops thick and juicy. Seared for crust, roasted for softness. Barbecue sauce sticks, caramelizes, gives smoky-sweet heat. Timing varies with chops thickness. Check with thermometer 140°F–145°F or press test. Potato salad chunks, not glops. Cooled potatoes hold shape better. Mayo and tangy Greek yogurt mix good; cheese swapped for smoky gouda adds punch. Red onions crunch through softness, salty bacon finished last to keep snap. Chill flavors meld but salad dries, a quick scoop of mayo revives. Chopped chives brighten whole dish. Real kitchen work: watch, feel, taste throughout—for success beyond times and temps.
Ingredients
About the ingredients
Olive oil chosen for neutral medium heat—don’t let spill burn. Barbecue sauce swapped for spicy style, kicks flavor up a notch; sticky, helps crust form on pork. Greek yogurt replaces miracle whip; adds tang, cuts fat, no weird preservatives. Smoked gouda instead of cheddar introduces a mellow smokiness matching bbq edges. Potatoes best baked day before but quick boiled works; cool thoroughly so mayo doesn’t separate or create gluey mess. Bacon cooked separately, crumbled last minute keeps crisp, avoids mush. Fresh chives tip off freshness, color, mild onion note without overwhelming. Salt and pepper added gradually; adjust after mixing.
Method
Pork Chops
- Heat olive oil in large skillet over medium heat till shimmering.
- Brush spicy barbecue sauce evenly over pork chops. You want a nice sticky layer.
- Add chops to skillet. Sizzling, brown all sides until golden, about 2–3 minutes per side.
- Visual check: edges firm, sauce caramelizing.
- Transfer seared chops to baking dish; pop into preheated 425°F oven.
- Roast 7–12 minutes depending on thickness; finger test shows slight bounce or use instant-read thermometer aiming 140°F–145°F at thickest part for safe juiciness.
- Rest chops 5 minutes before serving. Retains juices, finishes cooking gently.
- Use fully cooled baked or boiled potatoes to avoid gluey mash. Peel if you prefer smoother texture.
- Rough chop potatoes into bite-sized pieces; err on the chunkier side.
- In bowl combine mayo, Greek yogurt for acidity, shredded smoked gouda for smoky depth, chopped red onions, salt, and pepper.
- Add potatoes; gently fold together to keep texture. Smash some larger pieces lightly with potato masher or fork for body but avoid turning fully smooth.
- Taste now and adjust seasoning—salt pulls flavors forward, pepper adds bite.
- Chill salad minimum 30 minutes to let flavors meld. If you refrigerate longer, stir in extra mayo before serving; salad shrinks and dries out otherwise.
- Right before serving, sprinkle crumbled bacon over top for crunch. Don't add earlier or bacon gets soggy and dull.
- Finish with fresh chopped chives to brighten flavor and add color contrast.
- Scan pork chops edges during searing; if sauce chars too fast, lower heat and/or add a splash of water to skillet.
- If potatoes turn mushy or gluey, try cutting into bigger chunks next time or chill thoroughly before mixing.
- Opt for smoked gouda to replace cheddar for subtle smokiness that balances sweet heat in bbq sauce.
- Greek yogurt swaps miracle whip, cuts fat, adds creamy tang, keeps salad lively.
- Bacon timing is crucial; top salad last minute or right before plating to maintain crisp texture.
- If oven heat fluctuates, use instant-read thermometer for pork doneness, not timer alone.
- Leftover potato salad gains flavor overnight but dries fast—extra mayo or yogurt loosen it right up.
- Fresh herbs like chives finish with sharp pop and a rustic look.
- Adjust salt gradually, as bacon and cheese add hidden saltiness.
Loaded Potato Salad
Bonus Kitchen Tips
Technique Tips
Searing chops makes crust, locks juices inside. Watch edges and don’t rush. Color is flavor. Oven roasting at 425°F shifts from sear to tender finish quickly. Use thermometer over timer. Pork done at 140°F–145°F stays moist. Let rest before cutting; juices redistribute, chops stay plump. Potato salad needs fully cooled potatoes or it turns gummy. Mix mayo and Greek yogurt thoroughly with potatoes, partially smashing chunks to keep texture while coating all pieces. Taste test essential; salt brings all together. Bacon last no mixing—timing key or bacon soggy. Leftovers dry fast; add mayo again to fix dryness. Chives last step avoids wilting. Clocks lie, senses don’t.
Chef's Notes
- 💡 Heat olive oil till shimmering—it tells you it's ready. Don't burn it. Brush barbecue sauce evenly; it needs a thick layer for that crust. Sizzling? Good. All sides golden? Perfect. Adjust the cooking time based on chop thickness. 140°F–145°F means moist meat.
- 💡 Potatoes should cool completely, no rush. Peel if desired, or leave skins for texture. Chop into chunks, not mush. Mixing mayo and Greek yogurt keeps salad lively. Gently fold in potatoes, some smashing to keep a bit of body. Season now; salt bumps flavors, pepper adds kick.
- 💡 Bacon timing crucial. Crumble fresh on top just before serving, lest it loses snap. Leftover potato salad dries out quickly. A scoop of mayo can revive it. Fresh chives at the end provide bright color, mild onion flavor without overwhelming.
- 💡 Check edges while searing pork; if sauce chars fast, adjust heat. Instant-read thermometer is your friend if oven heat varies. Cooking is all about feel and sight, not just the timer. Allowing pork to rest lets juices redistribute—don’t skip.
- 💡 If potato salad turns gluey, larger chunks next time; chill fully. Swapping smoked gouda for cheddar adds depth; complements the BBQ. Fresh herbs like chives round off flavors nicely. Salt should be added gradually; bacon and cheese can surprise you.
Kitchen Wisdom
What's the right temp for pork?
Look for 140°F–145°F at thickest part. Juices retain, meat moist. Use a thermometer instead of just eyes.
Why is my potato salad gummy?
Cooling potatoes is key. Bigger chunks help too. Mixing too fast can turn it mush.
Any tips for bacon?
Best crumbled last minute. Avoid sogginess. Timing changes texture. Fresh bacon is better for crunch.
How to store leftovers?
Refrigerate salad with extra mayo. Keeps it moist. Can last a few days. Just check for dryness before eating.
